Chicken & Bacon Chowder

• 1 lb bacon, chopped
• 2 med shallots, finely chopped
• 1/2 tsp chili powder
• 3/4 tsp salt, divided
• 1 quart chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 lb red potatoes, cut into 1/2 inch chunks
• 2 cup whole milk
• 1 cup fresh corn
• 1 thinly sliced basil for garnish
• 1 oyster crackers, for serving

1. In a 6 quart sauce pot, cook bacon on med until crispy and brown.
2. Remove bacon and set aside.
3. Save about 3-4 tablespoons of the bacon in the pot.
4. To the pot add your shallots, chili powder and 1/4 of salt.
5. Cook until shallots are tender 5-8 minutes.
6. Slowly stir in broth.
7. Heat to a simmer on high.
8. Add chicken, 1/2 of the bacon and potatoes.
9. Reduce heat to med.
10. Cook 12-15 minutes or until chicken is done.
11. Remove chicken, shred and return to your pot.
12. Stir in milk, corn and 1/2 salt (more If desired).
13. Cook as additional 3-5 minutes until corn is hot.
14. Garnish with basil and rest of bacon.
15. Serve with oyster crackers if desired.

bacon, shallots, chili powder, salt, chicken broth, chicken, red potatoes, milk, fresh corn, basil, crackers

Taken from cookpad.com/us/recipes/365826-chicken-bacon-chowder (may not work)